Abstract: A smoke generating assembly for an indoor smoker includes a smoke barrel having a rotating auger positioned therein. The smoke barrel may be supplied with combustible material at a first end of the smoke barrel and the auger may be intermittently rotated to advance the combustible material toward a second end of the smoke barrel and over a smoldering heater to generate a flow of smoke. A discharge port at the end of the smoke barrel may be positioned over a water reservoir, and the auger may be selectively rotated to advance partially consumed combustible material out of the smoke barrel and into the water reservoir where it is quickly extinguished.

Abstract: An indoor smoker includes a smoking chamber fluidly coupled with an exhaust duct comprising a catalytic converter. A smoke regulating assembly selectively directs a flow of smoke through the smoking chamber and/or the exhaust duct. The smoke regulating assembly includes an outer housing defining an inlet aperture and an outlet aperture and a firebox positioned within the outer housing and defining a smoldering chamber. A control cylinder is rotatably mounted within the outer housing and around the firebox, the control cylinder defining a plurality of flow regulating apertures and being rotatable to selectively align the flow regulating apertures with the inlet aperture and the outlet aperture to regulate a flow of fresh air and the flow of smoke.

Abstract: An indoor smoker includes a cabinet including an exhaust duct, a smoking chamber, a firebox, and a bypass duct extending between the firebox and the exhaust duct. A damper is movable between a first position for closing the smoking chamber when a firebox temperature is outside a desired range and a second position for blocking the bypass duct when the firebox temperature is within the desired range. The damper thus regulates the flow of smoke such that only good smoke is directed into the smoking chamber, while bad smoke is routed directly to the exhaust duct.

Abstract: A food holding cabinet having at least one heating chamber for holding at least one food tray therein, the cabinet comprising: a housing that defines the heating chamber and a heating chamber opening for access to the heating chamber, wherein the heating chamber comprises an top portion, front portion, a rear portion, and at least one tray location for receiving a food tray; a jet plate including a plurality of apertures, the jet plate is disposed between the heating chamber and an upper plenum, wherein the upper plenum is formed between an upper surface of the jet plate and a lower surface of the top portion of the heating chamber; and a blower positioned to provide heated gas into the upper plenum, wherein the gas exits the upper plenum through the apertures into the heating chamber such that it is direct substantially toward the food tray.

Abstract: A ventless fume hood is integrated with an oven to anticipate a conclusion of the cooking schedule executed by the oven and in this way to provide direct venting of the oven cavity before the oven door is opened. Proper venting of a multimode combination oven may be thereby performed and the door may be opened up immediately upon conclusion of the cooking schedule without the delay otherwise required to collect cooking fumes escaping through the partially open door.

Abstract: Provided is a cooking appliance. Steam generated in a steam generation part is selectively supplied into a cooktop part or a steam cooking part. The steam supplied into the cooktop part is used for cleaning a top plate. Also, the steam supplied into the steam cooking part is used for cooking a food. Thus, the steam may be used in a lot of uses, e.g., for cooking the food and cleaning the top plate.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for motorized dampers allowing the oven to move automatically between a closed-state high humidity operating mode and an open-state low humidity operating mode according to user input reflecting a desired cooking process. The dampers operate with a conventional steam trap and may provide integrated bypass valves preventing over or under pressure of the cooking volume.

Abstract: Systems and methods are disclosed for cooking one or more food items by vertically suspending each food items inside a container; placing a heat source under the vertically suspended food items; and cooking the one or more food items without rotating, flipping or turning to avoid unwanted searing on a hot grate surface.

Abstract: An outdoor cooking apparatus having an indirect cooking chamber joined to and extending upward and rearward from a direct cooking chamber. A damper is operable to regulate fluid flow between the cooking chambers. Preferably, the cooking apparatus is operable for installation into an outdoor structure, and a flange is joined to at least one of the cooking chambers for engaging the structure and supporting the cooking chambers. Preferably, the indirect cooking chamber includes first and second doors that are rotatable about an approximately vertical axis for accessing an interior of the chamber, and a plurality of vertically spaced shelves are supported within the chamber. The shelves may be vertically adjustable. The direct cooking chamber preferably has a lid that is operable to lock when it is in an open position.

Abstract: An offset barbeque smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in said fourth flow path to hold smoke in contact with said meat wherein a meat treatment apparatus is used as a smoker. The cooking and smoking uses counter flow from the firebox near the head of the quadruped under the cooking and smoking chambers toward the rump of the quadruped and back over the top of the cooking chambers to provide even cooking.

Abstract: Disclosed is a food sterilization method capable of heat-sterilizing foods uniformly by heating steam irrespectively with a shape of an apparatus.

Abstract: A speed cooking with improved gas flow by-pass mechanism for radiant cooking mode. A speed cooking oven with radiant mode is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means, a vent assembly and a single door gas by-pass system. Hot gas is circulated by the blower motor assembly into the oven cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the rapid cooking of food products. Alternatively, a single movable door may be utilized that operates between an open position wherein gas flow exhausts from the top of the oven or in the closed position wherein gas is diverted through a conduit and back to the blower mechanism.

Abstract: A cooker has an external circulation path outside a heating chamber in which foods are to be placed. A blower sucks in gas inside the heating chamber, and forms, in the external circulation path, a gas flow that makes the sucked gas return to the heating chamber. Downstream of the blower, the external circulation path is provided with an exhaust port, in which a damper is provided. The damper closes the exhaust port during cooking, and opens the exhaust port when a door of the heating chamber is opened. After the damper is changed to a position of opening the exhaust port, the blower continues to operate until a predetermined condition is satisfied.

Abstract: An outdoor smoking system including a smoking device coupled to a cooking vessel. The smoking device includes a feed chute for continuously supplying fuel to a burning chamber without user intervention. The feed chute is positioned above the burning chamber to gravity feed the fuel into the burning chamber. A grate positioned in the bottom wall of the burning chamber allows ash created by the burning to fall out of the chamber into an ash tray. As ash leaves the chamber through the grate, additional fuel in the feed chute is allowed to enter, maintaining a substantially constant burning mass in the burning chamber.

Abstract: A barbeque pit smoker is provided, the smoker including a cooking pit having a first side, a second side, and a front side; an access door disposed on the front side of the cooking pit; a firebox disposed adjacent to the first side of the firebox; an adjustable pit entry port in communication between the cooking pit and the firebox; an upright chimney disposed adjacent to a second side of the cooking pit, the upright chimney in communication with the cooking pit; a first end of a shaft disposed on the adjustable entry port, whereby communication between the cooking pit and the firebox may be regulated; and a first rotating handle disposed on a second end of the shaft, the rotating handle disposed proximate to the access door.

Abstract: The present invention is drawn to a gas grill or add-on component for a gas grill that provides the additional functionality of permitting grilling with either gas, charcoal briquettes, or wood chips. The additional functionality of being able to cook with charcoal or wood chips on a gas grill is achieved by positioning moveable flaps in a second position thus providing a horizontal surface above the gas burner, yet below the cooking surface, upon which to place charcoal briquettes. Spaces on either side of each pair of flaps allow the gas burners to be used to ignite the charcoal briquettes or wood chips. Once the charcoal briquettes or wood chips are ignited, use of the gas burner is discontinued. The charcoal or wood chips are permitted to burn to complete ash, then the moveable flaps are placed to a first position thus forming an apex that permits the ash to fall into an ash pan located in the bottom of the firebox.

Abstract: An outdoor cooking machine including a combination of horizontal and vertical smoker/grills. A vertical smoker/grill is connected to a horizontal smoker/grill by a tube with a damper. A variety of outdoor cooking techniques are provided, singly or in combination, by the outdoor cooking machine. Among these cooking techniques are: cold/slow smoking, hot smoking, steaming, double boiling, deep frying, stewing, food warming, spit/rotisserie cooking, conventional grilling, baking, an open firepit function, an outdoor fireplace function, and a tabletop function. Some cooking techniques use a single fire while others combine multiple fires from one or more smoker/grills to enhance and/or change cooking options.

Abstract: A coffee roaster that includes a combustion chamber and a connected roasting oven in which the heating gases for roasting the coffee beans are recirculated to the combustion chamber wherein the coffee bean chaff is separated from the recirculating heating gases prior to venting to atmosphere, and an associated cooling chamber wherein the roasted coffee beans are cooled in a two-stage-heating cycle wherein the cooling air is recirculated to the combustion chamber to be reheated to roasting temperatures and vented to atmosphere during the second stage of cooling. The coffee beans being de-stoned as the cooled coffee beans are conveyed from the cooling chamber to the discharge hopper.

Abstract: An oven assembly having oppositely disposed first and second wall structures enclosing a cooking chamber, each wall structure having a plurality of spaced apart openings for passage of air therethrough. A rotating valve is provided, which is in heated air receiving communication and return air communication with a heat source and in heated air distributing communication with the first wall structure and in return air communication with the second wall structure whereby heated air is passed through the spaced apart openings in the first wall structure into the cooking chamber and return air from the cooking chamber is passed through the spaced apart openings in the oppositely disposed second wall structure and to the rotating valve for return to the heat source. The rotating valve is rotatable to be in heated air distributing communication with the second wall structure and in return air communication with the first wall structure.

Abstract: A food processing system circulates a processing medium along a circulation path having first and second segments perpendicular to food product travel along a horizontal conveyor. In another aspect, desired sequencing is provided including reversal of orientation order of return and supply path segments of the circulating processing medium.

Abstract: The cooking chamber is defined at least in part by at least two pairs of oppositely disposed first and second wall structures, each of the wall structures including at least one slot opening for the passage of air therethrough. The rotating valve is in heated air distributing communication with the first wall structure and in return air communication with the second wall structure of only one of the two pairs of oppositely disposed first and second wall structures at a selected point in time such that heated air is passed through the slot opening in the first wall structure into the cooking chamber and return air from the cooking chamber is passed through the slot opening in the oppositely disposed second wall structure and to the rotating valve for return to the heat source.

Abstract: A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

Abstract: An apparatus for puffing granular material, in particular cereals and legumes, has a heating apparatus for preheating the granular material and a puffing reactor for puffing the material. For effective, fast, and uniform heating of the material, it is proposed that: the heating apparatus have a free jet fluidized bed without a flow impact floor in which a batch of the material to be heated can be acted upon, in a preheating operation synchronized with the puffing process and proceeding batchwise, by a heat-carrying gaseous medium.

Abstract: A meal delivery system for conveniently preparing, storing, transporting, rethermalizing and serving large volumes of food at multiple sites includes a new food serving pan equipped with an integral heating element and a first electrical connector, and a portable frame for receiving and supporting the food serving pan, and includes an electrical power supply means and at least one second electrical connector adapted to mate with the first electrical connector for providing electrical power to the heating element and heating the food serving pan when it is placed on the portable frame. The meal delivery system includes a heat control means comprising a removeable lid with first and second indicators for the food serving pan and a sensor means in the frame for detecting the first and second indicators and selectively controlling application of the electrical power delivered to the food serving pan for controlling the level of heat applied to foods within the food pan.

Abstract: Cooking apparatus includes apparatus to support food to be cooked. A housing surrounds a portion of the support apparatus and defines a portal through which food may be passed into the housing. A fireplace is disposed in the housing to support a fire that produces heated gas for cooking food. The fireplace may include a solid fuel burning grate to support solid fuel used as a flavor enhancing substance to the food being cooked with the grate having a body with apertures through which hot coal is discharged. A hot coal supporting device is disposed beneath the grate to receive the hot coals discharged from the solid fuel burning grate and has a body with apertures through which ash is discharged. An ash bin is disposed beneath the hot coal supporting device to receive the discharged ash. A heated gas passageway is provided in the housing to place the heated gas in fluid communication with an environment outside of a building in which the housing is disposed.

Abstract: An apparatus for controlling a kimchi storage temperature in a refrigerator such that it is equal to the atmospheric temperature in the winter season. The control apparatus includes a chaos signal pattern storing unit for storing a chaos signal pattern corresponding to an atmospheric temperature variation pattern, and a microprocessor for fetching a chaos signal value previously stored in the chaos signal pattern storing unit and comparing a sensing signal value indicative of a temperature of a kimchi seasoning chamber equipped in the refrigerator with the fetched chaos signal value, and controlling the kimchi seasoning chamber temperature on the basis of the result of the comparison.

Abstract: A grill and oven combination for cooking food comprising a container having a hollow interior bounded by a bottom portion and walls extended upwards therefrom to define an opening with one of the walls having a hole disposed thereon near the bottom portion; a lid pivotally connected to the container near the opening thereof and positionable in an opened orientation for allowing access to the interior of the container and a closed orientation for preventing access to the interior of the container; a heat-conductive liner disposed within the interior of the container along its inner periphery with a hole disposed thereon axially aligned with the hole on the wall of the container to define an access hole adapted for allowing combustible materials for cooking food to be added and combusted materials from cooking food to be removed; and a grill disposed within the liner adapted for holding food thereon for cooking.

Abstract: A method of and an apparatus for controlling a seasoning of kimchi, capable of meeting maximally the user's taste, includes deriving a seasoning condition by a deduction about the load of kimchi to be seasoned, seasoning the kimchi according to the derived seasoning condition, and varying a seasoning time derived based on the user's taste, in a small range.

Abstract: An air slot cooking grill utilizes one or more jet curtain plates to form rectangularly cross-sectioned heated air jets which begin to diffuse or "plume" slightly before impinging upon a food item supported on a gate member disposed within the grill housing. Each of the jet curtain plates has a corrugated cross-section defined by alternating series of parallel, generally V-shaped ridges which respectively project toward and away from the grate member, and a series of rectangularly cross-sectioned air formed in apex regions of the series of ridges which project toward the grate member. The ridges which project away from the grate member function to facilitate an even distribution of supply air to the air slots from a supply plenum disposed within the housing and bounded by the jet curtain.

Abstract: A barbeque cooking and smoking apparatus of the type having a separate oven and an adjacent firebox with a smoke passage opening between the firebox and oven for passage of smoke and heat from the firebox into the oven having a positive mechanical gate operated by the oven door which blocks the smoke passage opening when the oven door is open and opens the smoke passage opening when the oven door is closed.

Abstract: A barbeque smoker housing having an interior provided with food holders therein, a bottom portion of the housing having a perforate wall which admits combustion air therebeyond, and a heat source, and a control for altering the rate at which the food cooks disposed at upper and lower portions of the housing.

Abstract: A highly compact oven for preparing barbecued foods on a commercial basis includes a cabinet having a vertical partition wall that divides its interior into an oven chamber and an equipment compartment, and a door which closes the front of the oven chamber. In addition, the oven has a rotisserie for supporting foods in the upper portion of the oven chamber, and this rotisserie is turned by a motor in the equipment compartment. A firebox in which wood is burned is located in the lower portion of the oven chamber to provide the heat required for cooking the food and the smoke for imparting the barbecue flavor to that food. Food on the rotisserie is shielded from the firebox by a baffle wall which extends across the oven chamber, yet has its margins spaced from the back wall and door, so that heated air and smoke circulate freely between the region of the firebox and the region of the rotisserie.

Abstract: A food holding cabinet having a heating and air circulating system overlying the interior of the cabinet, the system including a blower having its inlet side connected to an air mixing chamber and its outlet side connected to an air heating chamber. The air mixing chamber has a first air inlet orifice at the front-top-center of the interior of the cabinet for recirculating air from within the cabinet and a second air inlet orifice in communication with the outside of the cabinet to introduce fresh air, the recirculated air and fresh air being admixed in the air mixing chamber and discharged into the heating chamber. From the heating chamber the air flows downwardly through a duct at the rear of the cabinet, the duct having rows of perforations aligned with the undersurfaces of product containing trays or baskets in the cabinet, the air being drawn through the cabinet for return to the mixing chamber.

Abstract: An energy efficient convection barbecue pit for uniform cooking of meat. Heated smoke from a firebox passes through a joinder flue into a cooking chamber and is there urged upward by means of an inlet baffle. A convection fan located within a discharge duct connected to the ceiling of the cooking chamber draws the entering smoke through a suction port and discharges it through the duct. The discharge duct channels the smoke toward the front of cooking chamber and then downward thereby creating a turbulent, rolling air flow motion and a uniform temperature profile within the cooking chamber. Exhaust smoke exits at the bottom of the cooking chamber on either side of the inlet baffle and collects in a plenum chamber before exiting through an exhaust stack. Temperature within the cooking chamber is monitored by a thermostatically controlled firebox damper on the firebox door and a thermostatically controlled gas burner adjacent to the firebox.

Abstract: A system for installation on aircraft to serve trays containing precooked food to passengers, the food-loaded trays being placed in the aircraft in the cold state and being heated to a service temperature level. The system includes a locker adapted to accommodate a bank of open-end racks, each having a stack of trays therein separated by air spaces, the front ends of the racks facing the door of the locker. Behind the racks is a hot air modulator in the form of a shallow box having a broad, continuously driven tape therein, the front course of the advancing tape facing the rear ends of the racks through windows in the box which register with these ends. The tape has endless trains of holes punched therein, each train lying in a plane intersecting a respective air space between trays in the stacks. Air drawn from the free region between the front door of the locker and the front ends of the racks is caused by a blower to pass through a heater station.

Abstract: A barbecue oven for hickory smoking large quantities of meats with quality results; the oven including an oven component with chimney thereupon, the oven having automation controls and a large doorway, so that a truck loaded with meats on racks can be rolled directly into the oven.

Abstract: A system for rapidly raising the temperature of a product having low thermal conductivity from a cold to a heated state in a manner bringing the internal temperature of the entire body of the product to substantially the same predetermined elevated temperature level. The system includes a chamber having a fluid-permeable product receiving section flanked by input and output plenums, and a main flow loop in which the chamber is connected in a continuous flow path in series with a heater station and an air pump in an arrangement in which air drawn from the output plenum and creating a negative pressure therein is conducted through the heater station and then forced in the heated state through an input line leading into the input plenum to create a positive pressure therein. The resultant pressure differential between plenums causes heated air to flow at high velocity through the section to heat the product therein.

Abstract: A combination outdoor Bar-B-Q smoker and grill is provided wherein multiple levels of cooking racks on runners within an enclosure are capable of being positioned either directly over a charcoal heat source at one end of the enclosure or at the other end of the enclosure where they are not exposed to direct heat. The enclosure is provided with a slideable top which can be used as a work surface which can be closed or moved to an open position where it is supported in cantilever beam relationship.

Abstract: An oven for cooking food by a hot smoke process including a base of fire brick or insulated metal and having a hood equipped with transparent glass panes for observing the cooking process. A grate near an open end on the base receives wood, which when burned, imparts flavor to the food being cooked. Supplementary heat in the form of a gas burner initially ignites the wood and reignites any part thereof which becomes extinguished. The temperature of the oven automatically is controlled by regulating the operation of the gas burner and by controlling the position of a damper in a hot smoke exhaust duct.

Abstract: This device consists primarily of a base of refractory material in which is mounted an electric motor which by elongated shaft means, will serve to rotate a cylinder which by hook means will support various meats to be smoked on the interior of a transparent cylinder mounted to the base. The device includes an upper cover having manually rotatable, vent control means and the device further includes illuminating means for the interior of the cylinder and the circuit includes heating element means, rheostat means and switch means for controlling the heat, the motor, and the illuminating means.

Abstract: A barbecue grill for cooking food with charcoal fuel or the like is disclosed as including a housing having a lower portion including a rack on which the fuel to be burned is located, and an upper portion having a cooking grill on which food to be cooked is placed. The upper portion is closed in by a cover which includes an adjustable opening for controlling the smoke content of the grill during cooking. A novel fuel igniter is provided on the rack holding the charcoal and is movable between an upright position in which the charcoal is ignited and a second position in which the lighter is protected from drippings from the food being cooked.